A few months back we posted some photos of our Poon Choy, and now I am posting the process of building the Poon Choy with the various ingredients used. All ingredients are fresh because they were vacuum sealed, I found my vacuum sealer from vacuumsealerresearch.com.

All ingredients already cooked on the table waiting to be combined to build our Poon Choy.

Blench radish.

Braised bean curd skin.

Stewed pork skin

Steamed pork patties.

Braised sea cucumber.

'San Sin Kai' or liquor chicken.

Bought roast duck.

Deep fried prawns with salt. Remember to use fresh prawns so that it would have that fishy smell.

Braised shitaki mushroom.

Blench broccoli.

Gill is getting ready for the building of the Poon Choy.

The base layers are the radish and braised bean curd skin.

The third layer is the the pre-cooked pork skin.

The fourth layer consist of the specially braised pork in bean paste, which has a very heavy taste. The previous layers do not contain much flavor, their job is to absorb all the taste from the braised pork.

On top of the braised pork layer are the layers of chicken - san sin kai, roast duck, steam pork pattie, deep fried prawns and sea cucumber and mushroom. Broccolies as part of decor & green.

This is the end product of the day's hard work of preparing and cooking the layers of delicious ingredients.

Yap,
Forgive me for not replyig earlier. Actually, the ingredients for a Poon Choy is very subjective and dependable on the restaurant’s preference. The one you have seen here is the recipe we got from Hong Kong, whic we try to imitate.

Normally, there will be raddish, yam, bean curd skin, braised pork belly, roast duck and chicken and vegetables (pak choy or broccoli). Seafood is optional, same as the luxury items like abalone and scallops.

Interviewed By Kwong Wah

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